Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Hardboil 12 eggs if not already cooked, then slice them using an egg slicer for uniform pieces.
- In a skillet, brown the hot sausage and sweet sausage together. Crumble the sausage as it cooks and continue breaking it up until no pink remains.
- In a large mixing bowl, combine the sour cream, dried breadcrumbs, and shredded cheddar cheese. Stir well so the mixture is evenly blended.
- Generously grease a 13×9 baking dish with 2 tablespoons of butter to prevent sticking and add flavor.
- Assemble the casserole by layering the sliced eggs on the bottom, followed by the browned sausage, and finally spreading the sour cream mixture evenly over the top.
- Place the dish in the preheated oven and bake for 30 minutes, or until the top turns slightly golden and the dish is heated through.
- Allow the casserole to sit for a few minutes after removing it from the oven to let the flavors settle before serving.
- For a make-ahead option, assemble the casserole the night before, cover, and refrigerate until ready to bake.
Notes
This casserole works wonderfully as a make-ahead breakfast—assemble it the night before and simply bake it in the morning. For a lighter option, consider using turkey sausage or substituting Greek yogurt for sour cream. Serve with fresh fruit salad, warm biscuits, or a simple arugula salad to balance the rich flavors. Letting the dish sit a few minutes after baking helps the flavors settle for an even more delicious experience.